Warm Beet Salad with Fruit and Nuts

00:23:00

Beets are sautéed in some olive oil with salt and pepper. Simple. They taste similar to the way they do when they’re roasted, with a little less crunch. But, they still retain that kinda crispy outside, tender inside quality that I love for food to take on. This salad feels simple and light; bright, but with depth. Perfect for a warm spring day.

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Ingredients
- Serves 2 +
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2 tablespoon Olive Oil
to taste Salt
1 tablespoon Lemon Juice
1 tablespoon Balsamic Vinegar
1/2 teaspoon Honey
1 bunch de-stemmed Beet Greens
2 tablespoon chopped Almonds
2 tablespoon chopped Raisins
1/4 cup Ricotta Cheese
Directions HIDE IMAGES
STEP 1
Heat the skillet, add Olive Oil (1 tablespoon) and add the Beet (2), Salt (to taste), and Ground Black Pepper (to taste). Cook over medium-low heat for about 10 minutes, or until the beets are tender, stirring occasionally.
STEP 2
Add the Beet Greens (1 bunch) and wilt down, about 3 minutes.
STEP 3
Whisk Lemon Juice (1 tablespoon) through Fresh Parsley (1/4 teaspoon), stream in Olive Oil (1 tablespoon), whisk in Balsamic Vinegar (1 tablespoon). Taste and adjust Salt (to taste) and Ground Black Pepper (to taste) if needed.
STEP 4
Top beets and greens with Orange (1/4 cup), Apple (1/4 cup), Almonds (2 tablespoon), and Raisins (2 tablespoon).
STEP 5
Topped it with some Ricotta Cheese (1/4 cup) and drizzle with Honey (1/2 teaspoon).
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